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Pork Tongue Preparation

Posted: Sat Dec 14, 2019 20:29
by Rick
When reviewing recipes that use pork tongues, it talks about blanching or simmering the tongues followed by removing the skin. Well, my experience with pork tongues finds that they're pretty small and the amount of time spent removing the small amount of skin is pretty time consuming. They're certainly not like a nice sized beef tongue where removing the tough skin is a simple task.
So I'd like to ask those of you who do use pork tongue on a regular basis, is there a specific method to your madness for removing the skin on the tongue? Or is this a process you just skip over when using them?

Re: Pork Tongue Preparation

Posted: Sat Dec 21, 2019 07:26
by Cabonaia
Hi Rick - I save them whenever I'm processing my own pigs. I'll put them in a head cheese, liver sausage, lunch meat, or breakfast sausage. Or I'll cook and eat them as-is. Delicious! I don't bother trying to remove the skin. Maybe on really big ones it matters? It's never been a problem for me.


Re: Pork Tongue Preparation

Posted: Sun Dec 22, 2019 18:03
by Rick
Thank you Cabonaia for your reply.